Saturday, April 23, 2011

Pasta with Radishes and Radish Greens

'Tis the season for the radish! Well, in Texas, it's radish-season anyway. And while I loves me raw radishes straight from the ground (take that heat, chili cook-offs!), sometimes I can get a bit overwhelmed with radishes.

Here is a lovely and really interesting way to present radishes, and, it allows you to enjoy the radish leaves, as well!

Separate the greens from radishes. Rinse and dry the greens. Wash the radishes, trim, and then thinly slice so that you have 2 c of radishes.

Put half of the oil in a large skillet over medium heat. Add onion and cook just until it begins to soften, about 5-7 minutes. Add radishes and greens. Cover and cook 7 minutes, until greens wilt and radishes become translucent. Season with salt and pepper.

Add cooked (and drained) pasta to the pot, along with remaining oil, and toss. Add as much as 1/4 c hot water, if needed, to avoid dryness.